Seafood Lasagna

Ingredients:

1 lb. medium raw shrimp ¼ tsp salt
1 lb. bay scallops 1/8 tsp white pepper
1 (8 oz) pkg. dry lasagna noodles 2 (10 ¾ oz) cans cream of
2 Tbsp butter mushroom soup
1 cup chopped onion 1/3 cup dry sherry
1 (8 oz) carton cream cheese, softened 1 (6 oz) pkg frzn crabmeat,
1 (16 oz) carton cottage cheese thawed
2 eggs ½ cup fresh grated
1 Tbsp dried basil, crumbled Parmesan cheese, divided
2 Tbsp snipped parsley

Preparation:

Cook shrimp and scallops in salted water (1 qt water, 1 tsp salt) over medium heat until opaque center (about 3 min); drain. Cook dry pasta according to pkg directions; drain. Arrange one layer of dry cooked lasagna noodles in bottom of buttered glass 9x12 baking dish. Melt butter in skillet, sauté onion until tender. Stir in next 6 ingredients; spread half over noodles. Combine soup, sherry, cooked seafood and ¼ cup Parmesan cheese; spread half over cheese layer. Repeat layers. Sprinkle with remaining Parmesan. Refrigerate, covered, up to 24 hrs. Bake, uncovered at 325 until bubbly in center (about 65 min). Sprinkle with parsley. Let stand 10 minutes, covered, before cutting into squares. Serves 12.